Best Basic Green Salad Recipes

GREEN SALAD WITH BASIC VINAIGRETTE

Steps:

• Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry.
• Tear lettuces into bite-sized pieces. If you aren't going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate.
• Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified.
• For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).

BASIC GREEN SALAD

Steps:

• Leave the lettuce leaves whole if small, or shred as finely as you like. Peel and slice the onion. Put the lettuce and onion into a salad bowl, add the vinaigrette and lightly turn the lettuce over in the dressing, until well mixed.
• Other salad vegetables can be added:.
• Beetroot (cooked if necessary, and sliced).
• Celery (washed, scraped if necessary, cut into 1in lengths).
• Cucumber (washed, cut into rings or chunks).
• Pepper (washed, cored, cut into rings).
• Radishes (with tops cut off, roots removed, and washed).
• Spring onion (washed, cut off roots and yellow leaves, cut into rings or leave whole).
• Tomatoes (washed, sliced or cut into quarters).
• Watercress, mustard and cress (washed, sprinkled on top of the other vegetables).